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GB/T 10781.3-2025: Quality requirements for baijiu - Part 3: Mixiangxing baijiu
Status: Valid GB/T 10781.3: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 10781.3-2025 | English | 299 |
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Quality requirements for baijiu - Part 3: Mixiangxing baijiu
| Valid |
GB/T 10781.3-2025
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| GB/T 10781.3-2006 | English | 178 |
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Rice aromatic Chinese spirits
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GB/T 10781.3-2006
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| GB/T 10781.3-1989 | English | 199 |
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Rice aromatic Chinese spirits
| Obsolete |
GB/T 10781.3-1989
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PDF similar to GB/T 10781.3-2025
Basic data | Standard ID | GB/T 10781.3-2025 (GB/T10781.3-2025) | | Description (Translated English) | Quality requirements for baijiu - Part 3: Mixiangxing baijiu | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X61 | | Classification of International Standard | 67.160.10 | | Word Count Estimation | 14,181 | | Date of Issue | 2025-04-25 | | Date of Implementation | 2026-05-01 | | Older Standard (superseded by this standard) | GB/T 10781.3-2006 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 10781.3-2025: Quality requirements for baijiu - Part 3: Mixiangxing baijiu---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
ICS 67.160.10
CCSX61
National Standard of the People's Republic of China
Replaces GB/T 10781.3-2006
Liquor quality requirements
Part 3.Rice-flavored liquor
Part 3.Mixiangxingbaijiu
2026-05-01 implementation
State Administration for Market Regulation
The National Standardization Administration issued
Foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents"
Drafting.
This document specifies the technical requirements for food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards.
document.
This document is Part 3 of GB/T 10781 “Quality Requirements for Liquor”. GB/T 10781 has been published in the following parts.
--- Part 1.Luzhou-flavor liquor;
--- Part 2.Light-flavor liquor;
--- Part 3.Rice-flavored liquor;
--- Part 4.Maotai-flavor liquor;
--- Part 8.Strong sauce and flavor liquor;
--- Part 9.Sesame-flavored liquor;
--- Part 10.Laobaigan-flavor liquor;
--- Part 11.Rich-flavor liquor.
This document replaces GB/T 10781.3-2006 "Rice-flavored Liquor". Compared with GB/T 10781.3-2006, except for structural adjustment and editing,
In addition to the changes in performance, the main technical changes are as follows.
a) The definition of the term "rice-flavored liquor" has been changed (see 3.1, 3.1 of the.2006 edition);
b) Added the terms and definitions of “honey aroma” and “xiaoqu aroma” (see 3.2 and 3.3);
c) Product classification has been deleted (see Chapter 4 of the.2006 edition);
d) Added production process control requirements (see Chapter 4);
e) The expression of sensory requirements has been changed (see 5.1, 5.1 of the.2006 edition);
f) The physical and chemical requirements have been changed, and different physical and chemical requirements are proposed for products within one year and one year after the production date (see 5.2,.2006
Version 5.2);
g) Added the physical and chemical requirements of "total amount of acid esters" and "ethyl lactate and ethyl acetate" (see 5.2);
h) Deleted the physical and chemical requirements for "ethyl lactate" (see 5.2 of the.2006 edition);
i) The hygiene requirements have been deleted (see 5.3 of the.2006 edition);
j) The test methods for "alcohol content", "total acid" and "total ester" have been changed (see 6.2.1~6.2.3, Chapter 6 of the.2006 edition);
k) Added the test methods for “ethyl lactate”, “ethyl acetate” and “total amount of esters” (see 6.2.4, 6.2.5);
l) Added the requirement to inspect production record documents before products leave the factory (see 7.1).
Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.
This document was proposed by China Light Industry Federation.
This document is under the jurisdiction of the National Technical Committee for Standardization of Liquor (SAC/TC358).
This document was drafted by. Guilin Sanhua Co., Ltd., Guangxi Tianlongquan Wine Co., Ltd., China Food Fermentation Industry Research Institute
Co., Ltd., Guangxi Zhuang Autonomous Region Product Quality Inspection Institute, Yibin Product Quality Supervision and Inspection Institute, Guilin Xiangshan Wine Co., Ltd.,
Guangdong Food Industry Research Institute Co., Ltd., Guangdong Food Inspection Institute (Guangdong Liquor Testing Center), Mojiang Didao Liquor Co., Ltd.,
Guangdong Jiujiang Distillery Co., Ltd., Guangxi Danquan Distillery Co., Ltd., Guangdong Shunde Distillery Co., Ltd., Guangdong Changle Shaojiu Industry Co., Ltd.
Company, Chengdu Shuzhiyuan Wine Co., Ltd., Yunnan Pinhutang Wine Co., Ltd., Xingning Yangtian Winery, Site Wine Co., Ltd.,
Fujian Jinfeng Brewing Co., Ltd., Fujian Guangze Deshun Wine Co., Ltd., Tianjin University of Science and Technology, and Yibin University.
The main drafters of this document are. Zhang Xiaomei, Zhang Long, Meng Zhen, Lü Shijun, Zhao Kun, Wang Yong, Hu Huailing, Feng Zijun, Sun Wenjia, Yu Weimin, Liu Youqiang,
Tan Jianliang, Chen Liang, Guo Qingdong, Li Dong, Liu Yuhong, Liu Wen, Wu Shengwen, Li Yong, Shen Furong, Zheng Wenqi, Zhang Cuiying, Hu Wenqin, Xu Hao, Lin Yubin,
Zhang Yingyu, Yuan Huawei.
The previous versions of this document and the documents it replaces are as follows.
---First published in 1989 as GB/T 10781.3-1989;
---In the first revision in.2006, the contents of GB/T 11857.3-1989 "Low-alcohol rice-flavor liquor" were incorporated;
---This is the second revision.
Introduction
Baijiu is a traditional distilled liquor in my country. Its unique production process of solid (semi-solid) fermentation and distillation of various microorganisms has formed various characteristics of Baijiu.
There are twelve major flavor types of traditional Chinese liquor, and rice-flavor liquor is one of them.
In order to better guide consumers to intuitively understand the product characteristics of rice-flavor liquor, this document describes its main production process in the informative appendix.
At the same time, refer to the principles and methods for establishing sensory profiles given in GB/T 39625-2020, based on the consumer's
The aroma characteristics of typical rice-flavor liquor products are described in easy-to-understand sensory terms, and a schematic profile of the aroma characteristics is given in the informative appendix.
The picture is convenient for clearly conveying the product characteristics of rice-flavored liquor to consumers.
Esters and organic acids are important flavor and aroma substances in liquor. Under natural conditions, organic acids and alcohols react reversibly with esters.
The conversion reaction is conducive to the stability and coordination of product quality style within a certain period of time.
The objective law of ester conversion puts forward different physical and chemical index requirements for products within one year and one year after the production date.
Production of three different types of liquor, including solid liquor, liquid liquor and solid-liquid liquor, including twelve major flavor types
GB/T 10781 "Quality Requirements for Liquor" aims to establish the production process control requirements, quality standards and product styles of different liquors.
Requirements and test methods are planned to consist of 15 parts.
--- Part 1.Luzhou-flavor liquor. The purpose is to standardize the quality requirements of Luzhou-flavor liquor.
--- Part 2.Light-flavor liquor. The purpose is to standardize the quality requirements of light-flavor liquor.
--- Part 3.Rice-flavor liquor. The purpose is to standardize the quality requirements of rice-flavor liquor.
--- Part 4.Maotai-flavor liquor. The purpose is to standardize the quality requirements of Maotai-flavor liquor.
--- Part 5.Soybean-flavor liquor. The purpose is to standardize the quality requirements of soy-flavor liquor.
--- Part 6.Fengxiang-style liquor. The purpose is to standardize the quality requirements of Fengxiang-style liquor.
--- Part 7.Special-flavor liquor. The purpose is to standardize the quality requirements of special-flavor liquor.
--- Part 8.Strong sauce and flavor liquor. The purpose is to standardize the quality requirements of strong sauce and flavor liquor.
--- Part 9.Sesame-flavored liquor. The purpose is to standardize the quality requirements of sesame-flavored liquor.
--- Part 10.Lao Bai Gan flavor liquor. The purpose is to standardize the quality requirements of Lao Bai Gan flavor liquor.
--- Part 11.Rich-flavor liquor. The purpose is to standardize the quality requirements of rich-flavor liquor.
--- Part 12.Dongxiang-type liquor. The purpose is to standardize the quality requirements of Dongxiang-type liquor.
--- Part 13.Liquid-process liquor. The purpose is to standardize the quality requirements of liquid-process liquor.
--- Part 14.Solid-liquid process liquor. The purpose is to standardize the quality requirements of solid-liquid process liquor.
--- Part 15.Xiaoqu solid state liquor. The purpose is to standardize the quality requirements of Xiaoqu solid state liquor.
Liquor quality requirements
Part 3.Rice-flavored liquor
1 Scope
This document specifies the production process control requirements, technical requirements, inspection rules, marking, packaging, transportation and storage of rice-flavor liquor.
The test method.
This document applies to the production, inspection and sales of rice-flavored liquor.
2 Normative references
The contents of the following documents constitute essential clauses of this document through normative references in this document.
For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to
This document.
GB 5009.225 National food safety standard Determination of ethanol concentration in wine and edible alcohol
GB/T 10345 Analysis method for liquor
GB/T 10346 Rules for inspection and marking, packaging, transportation and storage of liquor
GB 12456 National Food Safety Standard Determination of Total Acid in Food
GB/T 15109 Terminology for liquor industry
JJF1070 Rules for the measurement and inspection of the net content of quantitatively packaged goods
3 Terms and definitions
The terms and definitions defined in GB/T 15109 and the following apply to this document.
3.1
Rice-flavored liquor
It is made from rice as the main raw material, using Xiaoqu as the saccharification and fermentation agent, through semi-solid fermentation, distillation, aging, and blending.
Liquor that has edible alcohol and color, aroma and flavor substances that are not produced by its own fermentation added.
[Source. GB/T 15109-2021, 3.5.11, modified]
3.2
honeyaroma
The aroma of white wine is similar to honey.
[Source. GB/T 33405-2016, 4.2.1.18]
3.3
Xiaoqu-aroma
The participation of Xiaoqu in fermentation gives the liquor its characteristic aroma.
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